Salad with baked goat cheese
Ingredients:
1 slightly bitter salad (F)
3 – 4 twigs of fresh parsley (Wo)
4 little round fresh goat cheeses or feta cheese (F),
1 Egg(E), 6 tablespoons of corn flour and polenta each (E), Pepper (M), unrefined salt (Wa)
Dressing: 2 tablespoons of virgin olive oil (E), 1 teaspoon of grained mustard (M), unrefined salt (Wa), 1 dash of lemon juice (Wo), 2 teaspoons of white balsamic vinegar (Wo), 1 small yoghurt (Wo), 4 tablespoons of grated parmesan cheese (F)
Wash the salad and arrange on a big plate. Mix oil, mustard, salt, lemon juice, vinegar, yoghurt and parmesan cheese to make the dressing and pour over the salad.
Toss the goat cheese first in the corn flour, than in the whisked egg and finally in the polenta and fry in a pan with little olive oil until golden-brown. Serve with the salad.
Strengthens: Fire
thermal energy: refreshing-neutral
Vegetarian dish